Start by preheating your oven to 170 deg C
Then spray and line your lamington tray ..23 x 36cm
Sift 520 gm of plain flour , 750gm of castor sugar , 135gm of cacoa and 2 tsp of bicarbonate of soda together and stir well to mix.
Lightly whisk 4 eggs in a separate bowl and add 120 ml of white vinegar , 300ml of rice bran oil ,70 ml of strong coffee and 600ml of milk , stir to mix thoroughly .
Now pour the egg mixture into the dry ingredients , mix until just combine ..do not over work the batter...
Pour the batter into the cake pan .
Bake in the preheated oven for 40 minutes , or until a skewer inserted into the centre of the cake comes out clean .
Leave the cake to cool in the tray for 5 minutes , then transfer to a wire rack to cool completely .
Place 2 cups of dessicated coconut into a bowl ..set aside .
To prepare your icing mix together 500gm of icing sugar , 60 gm of cacoa .....then slowly whisk in 350ml of hot water .
You will end up with a smooth ,runny icing.
Slice the cake slab into equal squares , I got 24 squares .
To finish off dip the squares in the icing , coating each side well .
Place on a wire rack to allow excess icing to drop off .
Then roll in the coconut , place on a tray and then chill in the refrigerator till the icing sets .
Enjoy.
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